3 garlic cloves minced1 tsp ground coriander (tip - if you don't have ground, just grind the seeds in your coffee grinder)
3/4 tsp coarse salt
1/8 tsp caraway seeds
2 Tbsp Extra Virgin olive oil
1 can chickpeas rinsed and drained
1 1/2 cups crushed canned tomatoes with juice
1/2 cup drained, jarred roasted red peppers, rinsed
3 1/2 cups chicken stock or vegetable stock
Spoonful of Greek yogurt per serving
1 Tbsp chopped parsely for each serving
- Using back of a spoon, crush garlic, salt, coriander, and caraway to form a paste.
- Heat oil in a large sauce pan (I use dutch oven) over hight heat. Add garlic mixture and cook until softened, about 3 minutes. You will LOVE the aroma!
- Stir in Chickpeas, tomatoes, red peppers, and stock.
- Simmer, stirring often, for about 15 minutes
- If you have a hand blender (a must have if you make a lot of soups I say) then start blending the soup right in the pot until you get a nice smooth and creamy texture. If you don't have a hand blender, then puree soup in batches in a food processer. Do small batches so you don't have accidents. return pureed soup to saucepan and reheat as necessary.
- Divide among serving bowls. Add chopped parsley and greek yogurt to each bowl.
